Spiced Carrot Puree

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 carrots, cut into 1-inch lengths
  • 2 Yukon gold potatoes, cut into sixths
  • Kosher salt
  • 1 cinnamon stick
  • 1 clove garlic, smashed
  • 1/2 stick (4 tablespoons) butter
  • 1 1/2 teaspoons cumin seeds, toasted and ground
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch cayenne pepper
Directions
  • Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.

  • Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.

  • Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.


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    Not what you're looking for? Try:

    Carrot and Potato Puree

    Recipe courtesy of Anne Burrell